Classic French Foie Gras Terrine | Traditional Step-by-Step Recipe

In this video, I show you every step of how I make a classic foie gras terrine at home, from the first seasoning to the final slice.

The foie gras is marinated in Beaumes-de-Venise, bringing soft notes of ripe fruit and gentle sweetness that melt into the richness of the liver.

Using the same wine, I prepare a light, glossy jelly that sets delicately and cuts through the fat just enough to keep each bite clean and balanced.

You will see the full process, clearly and calmly explained — seasoning, marinating, assembling the terrine, slow cooking, resting, and slicing.

This is a make-ahead dish, the kind you bring out quietly, let warm slightly, and serve with good bread, a carefully chosen wine, and the added gourmandise of onion jam.

👉 Coming next: my family’s onion confit — a perfect match for the holiday table — foie gras, cheese platters, cold cuts, and more.

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